This decadent pumpkin cake recipe has three layers of super moist, spiced pumpkin cake, made completely from scratch! Layered with a rich and fluffy cinnamon maple cream cheese frosting, this cake is perfect for autumn.
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Why I Love This Pumpkin Cake with Cream Cheese Frosting Recipe
This gorgeously stacked cake is the BEST PUMPKIN CAKE YOU WILL EVER EAT. I know, that’s a big claim. But it’s really true – just read all the comments or photo reviews on Pinterest. My family has been making this pumpkin cake recipe for years. It has been tried and test and approved every time! This cake is perfectly spiced, extra moist, and coated in a sweet cream cheese frosting. What’s not to love? Check out why I make this cake every single year when fall rolls around:
- Perfect for fall: There’s really nothing more autumnal than pumpkin spice. Serve this gorgeous fall cake for Thanksgiving or on a random October afternoon – there’s never a bad time!
- Picture perfect: There’s just something so impressive about those fluffy, frosted layers of vibrant orange pumpkin cake.
- Easier than you may think: Speaking of layers, don’t let them scare you! This gorgeous cake is a whole lot easier to make than it looks.
- Popular: There’s a reason this is one of my most highly reviewed recipes. It’s just that good.
Enjoy more of my favorite layered cake recipes like chocolate peanut butter cake, vanilla dream cake and banana pudding cake.
Key Ingredients
You may already have the majority of these baking staples already in your kitchen now. Scroll down to the recipe card for full ingredient list and exact amounts!
- Pumpkin Pie Spice – Technically this is optional but I like to use pumpkin pie spice as it’s a great combination of ground cinnamon, nutmeg, ginger, cloves, and allspice. You can substitute it with plain cinnamon if that is what you have on hand.
- All Purpose Flour – I recommend spooning the flour into the measuring cup. Try not to dunk the cup straight into the bag – you’ll end up packing the flour.
- Canned Pumpkin – Like most pumpkin baking recipes, you want to use pure canned pumpkin puree. Don’t use pumpkin pie filling as they are not the same thing. This pumpkin cake recipe uses an entire 15 oz can of pumpkin, so no worries about wasting or having any leftovers!!
- Vegetable Oil – You can also use canola oil. If you are against oil in cakes, you can substitute apple sauce in its place. However, know that the cake texture will be fluffier.
- Milk – Any kind of milk will work.
How to Make Homemade Pumpkin Cake
You’ll be surprised to know that even though this cake looks fancy, it’s super simple to make! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions.
- Make the cake batter: Mix flour, pumpkin pie spice, baking soda, and salt. Set aside. In a separate bowl, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin, and vegetable oil. Beat in the flour mixture alternately with the milk.
- Bake and cool: Bake the cake layers until fully baked and let them cool to room temperature prior to frosting.
- Make the frosting: Cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners’ sugar. Beat on low speed until combined, then on high until frosting is smooth.
- Frost the cake: Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes. Apply one final thick and even layer around the outside of the cake.
Chef’s Tips and Variations
- Bake this cake at 300°F: Unlike traditional cakes, this pumpkin cake recipe is baked at 300°F. Baking a cake at a lower temperature slows the rapidness of the leavening, which prevents a tall dome from forming on your cake. It also keeps the cake extra moist since it doesn’t rise too much or too quickly.
- Cool it in the freezer: This helps to stop the cooking process much quicker and keep the cake moist. As soon as these cakes come out of the oven, pop them into the freezer.
- Change the frosting: If you prefer, you can use a classic cream cheese frosting instead of the cinnamon frosting I use. The combo will still be delicious!
- Toppings: Once your cake is frosted, I like to use pumpkin candies, fresh sprigs of thyme and a few pepitas for decoration. You could also use chocolate shavings or even a sprinkle of cinnamon on top.
- Make cupcakes: I love this cake so much that I have even made it into cupcakes: pumpkin maple cupcakes!
Yield: 12 servings
Pumpkin Cake with Cinnamon Cream Cheese Frosting
This is the BEST Pumpkin Cake I have ever made! It’s a three layer cake of super moist pumpkin cake and a crazy delicious cinnamon cream cheese frosting!
Ingredients
- 3 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 2 teaspoons pumpkin pie spice, optional, or ground cinnamon and a pinch of nutmeg
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 (15 oz) can pumpkin puree, do not use pumpkin pie filling
- ¼ cup vegetable oil
- 1 cup whole milk
Maple-Cinnamon Cream Cheese Frosting
- 12 oz (1 1/2 packages) cream cheese, softened
- ¾ cup unsalted butter, softened
- 3 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 6 cups powdered sugar
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Instructions
- Preheat oven to 300°F. Butter and flour three 8-inch round cake pans or spray them with non-stick baking spray like Baker's Joy. Set aside. You can also use 9-inch round cake pans, keep an eye on them though as they will bake faster!
- In a medium bowl, mix flour, baking soda, pumpkin pie spice, and salt. Set aside.
- In a large bowl/stand mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin, and vegetable oil. Beat in the flour mixture alternately with the milk until just combined. Do not over mix the batter!
- Divide batter evenly into prepared pans. Bake for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (You can also let them cool at room temperature on the counter. However, popping them into the freezer stops the cooking process much faster and keeps this cake super moist!)
Frosting
- In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add powdered sugar and beat on low speed until combined, then on high until frosting is smooth.
- Assemble the 3 layers with a thick layer of frosting in between each layer. Apply one final thick and even layer around the outside of the cake.
- Store frosted cake in the fridge until ready to serve in an airtight container or lightly covered with plastic wrap or foil. Allow the cake to warm up a little at room temperature before serving for the best texture.
Video
Notes
Storing: Cover the cake with a lid or plastic wrap and keep it in your fridge. It should stay fresh for up to 5 days.
Freezing: Bake the cake layers as normal, cool completely, then double wrap each layer in plastic wrap and a layer of foil. Freeze for up to 3 months. OR you can freeze slices or the entire frosted cake, double wrapped in plastic wrap and a layer of foil. To thaw, place cake in the fridge overnight.
Nutrition
Serving: 1, Calories: 770kcal, Carbohydrates: 122g, Protein: 6g, Fat: 30g, Saturated Fat: 16g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 105mg, Sodium: 266mg, Potassium: 105mg, Fiber: 1g, Sugar: 96g, Vitamin A: 829IU, Vitamin C: 0.02mg, Calcium: 54mg, Iron: 2mg
More of the BEST Pumpkin Cake Recipes
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If I added pecans to this cake would I need to adjust any baking time or amounts of ingredients?
Hi Alexandria! Nope, it will bake in the same amount of time!
I made this delicious cake for my husband’s birthday and everyone loved it! It’s soooo moist and just perfect flavors. I added pecans to mine for a little extra texture. 🙂
Do you not use pumpkin pie spice or cinnamon in the cake?
I don’t, just personal preference in this particular cake, but you can absolutely add cinnamon or pumpkin pie spice for a spiced version!
This cake turned out fantastic. Yes, it is baked at a low temperature and yes put this right into the freezer. The results are amazing. Show stopper for any fall gathering. Make the day before and this will not disappoint.
Thank you!
Could you make these into cupcakes?
Yes! Here ya go! 😉
https://thenovicechefblog.com/pumpkin-maple-cupcakes-with-cinnamon-cream-cheese-frosting/
No pumpkin pie spice in the ingredient list!! Thank goodness I noticed before I added in the dry ingredients… Pumpkin cake wouldn’t be the same without the spice!
Hi Tracy! I actually don’t include pumpkin spice in the cake recipe, but it can always be added!
I’ve made the cupcake version and it was delicious and a huge hit at my daughter’s baby shower end of October.
I am so looking forward to making this cake for a crowd and I would like to make it in a 9×13” pan. Has anyone done this? I can’t see why it wouldn’t work.
Simply the best.
Yes, it will work! Will just need a little longer baking time!
What size are the cake pans you used.
3 8-inch cake pans. You could also use 9-inch cake pans, they will bake quicker though, so keep an eye on them!
AMAZING!! Such an easy quick cake-total hit at Thanksgiving this year! Thank you for sharing this recipe! Certainly making it again-not just a holiday cake ♥️
Wow, this cake turned out GREAT. My husband requested a pumpkin cake for his birthday and this was perfect. I opted to use applesauce instead of oil because I’ve had trouble keeping my cakes fluffy in the past, so anything that can help is great in my book. I also used oat milk instead of regular because he’s lactose intolerant. Can’t even tell. It stayed moist for days. He says he wants this every year now!
So glad he loved it! Tell him Happy Birthday!
I want to make organic pumpkin cake,so van I avoid the sugars
A friend sent me this recipe and it sounds awesome. I don’t use vegetable oil. Can you tell me a replacement?
Thank you
Another mild oil of your choice or melted butter.
Just made the pumpkin cake last night and it’s good but because of the low temperature I had to leave it in over an hour. The problem with that was that I had walked away too near to the end of it being done and got busy doing something else so I’m going to make the cake with frosting for Thanksgiving and I will pay very close attention to the time. It’s a good cake recipe but you need to really pay close attention to it.
Can I make this into a Swiss roll style?
Hi Brianne! I’m sorry, that is a very different preparation of this cake and I have not tried it to be able to recommend it or not. Good luck!
My family had been craving pumpkin. Pumpkin like real pumpkin, not artificial flavoring. The man did this top the charts! I made this cake and OMG!! Amazing!!! The cream cheese frosting, not too sweet pairs perfectly with the super moist cake. Thank you so much for sharing.
I made this cake exactly as per the recipe with the cream cheese frosting for Thanksgiving this weekend. My family (14 of us kids included) is raving about it! They’ve said it’s better than pumpkin pie, and was the highlight of their Thanksgiving meal. Blown away!
Regards
Danish
The cake turned out absolutely amazing! The texture is so moist and the butter cream is yum! Thank you for sharing it ❤️
Hi! Just made this cake. My cakes did not rise as much as the picture shows. Hope it still turns out well. Any ideas what may have happened? Followed recipe exactly and watched the video. Thanks!
Just curious if you left all ingredients out till they eere room temperature before doing this? Because that happens to me when I am in a rush and dont give the cold ingrediens time to get to room temperature before making the cake. Just thought incase that wasnt considered, maybe it could be the cause.
Ok so I hardly ever leave comments but I HAD to for this. THIS IS SO GOOD!!!!! OMG. I’m making it for a customer order and I don’t want to send it out the door. So so so good! Keeping this baby handy for all the pumpkin cake needs. THANKS!!!
So glad you enjoyed it Leanne!
Can you possibly give me the cooking temperature and time if I made a two-layer (9 inch) cake? I do not have 8 inch cake pans. I am new here, but have made a few of your recipes and LOVE THEM. Thanks!!
Hi Kathleen! I would start checking them with a toothpick around the 45 minute mark!
Great. Thank you!